Ingredients

• 1 cup orange juice
• 1 cup peeled prawns
• 1/4 cup sugar
• 3 slices cleaned pineapple, cut into pieces
• 1 vanilla bean, split lengthwise
• 6 tablespoons Sherry vinegar
• 1 teaspoon vanilla sugar
• A few drops Worcestershire sauce
• 1/2 cup olive oil
• Salt and freshly ground black pepper
• 3/4 cup assorted lettuce

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Instructions

1. Bring the orange juice to a simmer in a saucepan. Add the prawns and cook just until the prawns are cooked through, about 3 minutes. Drain the prawns, reserving the orange juice.
2. In a saute pan, add 1/4 cup of the sugar and the pineapple and cook over high heat for 30 seconds. Add the reserved orange juice and vanilla bean and cook for 3 minutes, until sugar is dissolved. Remove from the heat and let steep while you prepare the vinaigrette.
3. Whisk together the sherry vinegar, vanilla sugar, and Worcestershire sauce. Add in 2 tablespoons of the pineapple liquid. Slowly whisk in the olive oil. Season, to taste, with salt and pepper.
4. Place the greens on a platter. Remove the pineapple from the liquid and place on the greens. Top with the poached prawns. Drizzle with the vinaigrette.